Spinach Pesto Pasta

Spinach Pesto Pasta

What better friend has a cook in a hurry than a no-cook pasta sauce that takes less time to prepare than it takes to boil the pasta? And unlike canned sauces, this warm and earthy pesto gives you all the rich vitamins and minerals of fresh uncooked spinach. I could have used a healthier and less processed pasta for this dish, but rotini was on hand and global warming appears to have gone on a hiatus, so I opted for ease and convenience instead.

Spinach Pesto PastaSpinach Pesto Pasta
Recipe by
Published on January 18, 2009

Quicky and easy, warm, earthy and nourishing spinach pesto

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  • 1/2 cup pine nuts
  • 8 oz (225 g) fresh spinach
  • 2 cloves garlic, chopped
  • 2 dried whole red chilies
  • 1/2 cup olive oil
  • 1/2 cup fresh grated Parmesan cheese
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper
  • Toast the pine nuts in a small unoiled skillet over medium-low heat for 10 minutes, tossing or stirring frequently, until lightly browned.

  • Process the spinach, pine nuts, garlic and dried chilies in a food processor until well chopped. Drizzle the olive oil over top and process for another half minute until blended. Stir in the Parmesan cheese, balsamic vinegar, sea salt and fresh ground black pepper to taste.

  • Mix in with hot cooked pasta and serve with a little extra fresh grated Parmesan cheese and fresh ground black pepper sprinkled over.

Makes 3 cups or enough for 1 pound (450 g) of dried pasta

Spinach Pesto Pasta

Other pasta dishes to tempt the palate:
Penne with Indian-Style Tomato Sauce and Mushrooms
Penne with Fennel, Tomato and Blue Cheese
Tuscan Bean and Pasta Soup with Rosemary


Haalo said...

Such a gorgeous, vibrant colour - Delicious!

Ruth Daniels said...

What a fantastic dish to brighten up our cold and dreary winter. Thanks for sharing with Presto Pasta Nights.

Rachel Cotterill said...

I love pesto, but never thought of using spinach - will have to give this a go :)

Anonymous said...

OOOOO what lovely colors! & what a healthy idea to use spinach for pesto.

Anonymous said...

Such nice colors. It seems to be very tasty also!

Valerie Harrison (bellini) said...

This is definitely a standard around my place. I bought a large bag of basil from the grocers the other week and taking their advice didn't put it in the fridge. It has now been two weeks and it is still alive and green in its zip lock bag on the counter.

Thistlemoon said...

Wow, that looks so good Lisa! I love the beautiful green color!

karuna said...

just the other day i had this craving of having pesto...and we went to a nice ittalian place to have pesto pasta. urs looks yummy. will try this for my next pesto craving.......

Beatrice said...

I used to blend spinach in with a packaged pesto mix - this sounds healthier and fresher tasting.

Cynthia said...

Your spinach looks to creamy and good. I bought some today.

Jacqueline Meldrum said...

What a great twiat on pesto Lisa. So fresh and delicious. I like the additiom of balsamic to the pesto.

steph said...

What a fantastic idea!

eatme_delicious said...

Yum this looks awesome! I love all versions of pesto.

Anonymous said...

I absolutely love your pasta dish! It sounds easy to make and absolutely delicious. I don't have a food processor though, must get one!

test it comm said...

A classic! It looks great!

buericana said...

We just tried this tonight and it was really delish. The peppers give it great flavor. I also love that it uses spinach